8 oz (225 g) boneless veal
4 oz (100 g) bacon
8 oz (225 g) pork sausages, skinned
pinch of ground mace
salt and pepper
1 lb (450 g) puff pastry
2 hard-boiled eggs, sliced
beaten egg to glaze
4 oz (100 g) bacon
8 oz (225 g) pork sausages, skinned
pinch of ground mace
salt and pepper
1 lb (450 g) puff pastry
2 hard-boiled eggs, sliced
beaten egg to glaze
method
1. Mince the veal and bacon together, then mix in the sausage meat, mace, salt and pepper.
2. Roll out the dough and use two-thirds of it to line patty tins.
3. Put a spoonful of the meat mixture into each tin and place an egg slice on top.
4. Cover with the rest of the meat mixture.
5. Use the rest of the dough to make pastry lids and brush with beaten egg.
6. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 45 minutes, then reduce the temperature to moderate (160 C/350°F, Gas Mark 4) and continue baking for 25 minutes.
2. Roll out the dough and use two-thirds of it to line patty tins.
3. Put a spoonful of the meat mixture into each tin and place an egg slice on top.
4. Cover with the rest of the meat mixture.
5. Use the rest of the dough to make pastry lids and brush with beaten egg.
6. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 45 minutes, then reduce the temperature to moderate (160 C/350°F, Gas Mark 4) and continue baking for 25 minutes.
serving amount
serves 8
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